Marmalade Sandwich Cake

Marmalade is such a distinctive flavour so it was a challenge to get the balance just right. I will admit, I was a little nervous with this cake but I am so glad I went with it. You guys loved it, thank you so much for all your lovely feedback. If you fancy giving it a go yourself then read on. I promise it is quite a simple cake to make even though the recipe looks long.

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The Classic Box January 2019

I decided on marmalade for the January box as the Seville oranges used to make marmalade are in season. The smell of marmalade bubbling on the hob is a very strong memory from my childhood. My mum is our families marmalade and jam maker and we are lucky to receive fresh new batches from her on a regular basis.

As we do like to make as much as we can from scratch here at Cake HQ we did make the marmalade ourselves. However, it will work just as well with a bought jar. You can get so many different types now – why not see if your market or farm shop has one that has been made locally?

To make the cake you will need two 20cm/8in round cake tins greased with butter and lined with baking paper. Preheat the oven to 180C Fan/Gast mark 4/350F.

Ingredients:

  • 225g Butter – softened
  • 225g Golden Caster Sugar
  • 4 Eggs – lightly beaten
  • 225g Self Raising Flour
  • Marmalade 3-4 tbsp (depends how strong you want it to be!)
  1. Cream the butter and sugar together until light and fluffy – this will take about 5 minutes in a mixer and longer by hand. Make sure the butter is nice and soft before you start, especially if you are making it by hand!
  2. Add approximately a third of the egg mixture at a time with a heaped tablespoon of the flour and beat in well.
  3. Once all the egg has been incorporated gently fold in the rest of the flour.
  4. Finally, fold in the marmalade.
  5. Divide the mixture evenly between the two prepared tins and level the surface.
  6. Bake for 20-25 minutes. The cake is done if it springs back when lightly pressed and is coming away slightly from the edges of the tin. A skewer/tooth pick inserted in the middle should come out clean or with a few crumbs.
  7. Allow to cool slightly in the tin and then transfer to a cooling rack to cool completely.

Buttercream:

  • 100g Butter, softened
  • 200g Icing sugar
  • 1-2tbsp Marmalade – add a little at a time and¬†taste – add more if you like it stronger
  1. Beat the butter and icing sugar together in a mixer until light and fluffy. If you are doing this by hand, again make sure that the butter is nice and soft.
  2. Then, add the marmalade a little at a time until it tastes just right.

Topping:

  • 100g Icing sugar
  • Orange juice
  1. Add the juice a little at a time to the sugar and stir together. You want a consistency like double cream that will pour onto the cake but not all run off the sides!

Assembling your cake:

  1. On the first sponge spread a generous layer of the buttercream
  2. Add the second sponge and then pour on your topping. Spread it gently to cover the top of the cake.
  3. Make a cuppa and enjoy!

That looks like a long recipe but don’t be put off – it’s not too tricky and will be so delicious it will be worth the effort!

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Photo by the very talented Caroline on Instagram @pears39 who is a Cake Club brand rep

Remember to send me your photos of your lovely cake either to hello@thecaketastingclub.com or tag me on Facebook or Instagram @thecaketastingclub.

If you would like to treat yourself or your cake loving friend to one of our delicious cake boxes then head on over to the website where we have some great offers.

Happy baking!

Vikki x

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Sticky banana and almond bars

You guys loved these banana and almonds bars that featured in the box this January. They are all the right combinations of gooey and sweet with crunchy almonds on top. Yum!

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Sticky Banana and Almond Bars

They are quite simple to make and don’t require any fancy equipment. A bowl and a wooden spoon is all you need. They are a great tea time treat, perfect with a cup of tea.

You will need a 24cm square tin greased and lined with baking paper. Preheat the oven to 180 Fan/Gas 4.

Ingredients:

  • 125g Self raising flour
  • 50g Ground almonds
  • 100g Butter
  • 100g Soft light brown sugar (caster or granulated will work too)
  • 150g Golden Syrup
  • 1 Banana, mashed
  • 2 Eggs, beaten
  • 30g Flaked almonds
  1. Combine the flour and almonds in a bowl.
  2. Melt the butter, sugar and syrup and allow to cool. You can do this in the microwave or on the hob, either way keep an eye on it and stir to combine.
  3. Add the melted ingredients to the dry ingredients.
  4. Then add in the banana and beaten eggs and beat well until smooth.
  5. Pour the mixture into the prepared lined tin
  6. Level the surface and then scatter over the flaked almonds
  7. Bake for approximately 15 minutes. It should be well risen and firm to the touch and golden brown. A skewer inserted into the middle should come out clean.
  8. Allow to cool slightly in the tin and then put on a cooling rack.
  9. Once completely cool, cut into bars and enjoying with a cuppa.

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I would love to hear if you baked these and I always love to see a photo. You can send them to me at hello@thecaketastingclub.com or tag us on Facebook or Instagram @thecaketastingclub.

If you would like to be the lucky recipient of a box this February then head on over to the website and choose your box. We have some great offers running, go go go!

Happy baking!

Vikki x

Spiced Apple Cake

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Thank you for all your lovely feedback on our October Box. I am sorry that it has taken me so long to finally share the recipe for the Spiced Apple Cake. Thanks for your patience, here it is:

Cake Ingredients:

  • 225g Butter, softened
  • 225g Dark Brown Soft Sugar
  • 4 Eggs
  • 225g Self Raising Flour
  • 2tsp Mixed Spice
  • 1tsp Ground Cinnamon
  • 150g Bramley Apples, peeled and chopped into 5mm cubes

Icing Ingredients:

  • 100g Butter, softened
  • 200g Icing Sugar
  • Caramel Sauce – bought or homemade

Method:

  1. Using a freestanding (or handheld) mixer cream the butter and sugar until light and fluffy.
  2. Beat the eggs lightly and then gradually add them to the butter/sugar mix with a little flour. Making sure that you beat them in well before adding more egg.
  3. Fold in the remaining flour and spices
  4. Place the mix evenly into the tins and add the apple
  5. Sprinkle the top of one of the cakes with some sugar (demerara would be best)
  6. For the icing, beat together the butter and icing sugar until it is light and fluffy
  7. Assembly – the cake topped with sugar is the top cake. On the other one spread on the icing and add a layer of caramel sauce.
  8. Add on the top cake and voila!
  9. Enjoy with a big cuppa tea.

Please do get in touch if you bake this cake. We would love to hear how you get on.

We have some great bakes coming up in the next few months. If you are yet to join us at Cake Club then you can get your first Classic box for half price. Alternatively, if you will be sharing your box how about trying our brand new Family Box Рyou can get £10 off your first box.

Vikki x

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Choc Chip Birthday Cake With Sprinkles

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In May we celebrated our second birthday here at Cake HQ – for us any birthday is not complete without chocolate!

Our choc chip cake was a hit with many of our subscribers and we included the recipe card in our box. Anyone had a go yet? For those who haven’t signed up to Cake Club yet here is the recipe we used so you can have a go at home. Do let us know how you get on and remember to share a photo with us over on Instagram or Facebook @thecaketastingclub.

choc chip cake

Ingredients:

  • 225g Buter
  • 225g Golden caster sugar
  • 225g Self raising flour
  • 4 Free-range eggs
  • 1 tsp Vanilla bean paste
  • 100g Dark choc chips

Method:

  1. Cream the butter and sugar together until light and fluffy using a stand mixer (or handheld mixer)
  2. Using a fork lightly beat the eggs together with the vanilla bean paste
  3. Add a third of the egg mixture with a tablespoon of flour to the butter and sugar and beat until well combined
  4. Repeat until all the egg has been added
  5. Gently fold in the rest of the flour
  6. Then, fold in the chocolate chips
  7. Pour the mixture into the tins and level the mix gently
  8. Bake for 20-25 mins until a skewer comes out of the cake cleanly with just a few crumbs
  9. Icing – beat the butter, cocoa and icing sugar together until light and fluffy, adding a little milk if needed
  10. Assemble the cake adding half the icing to the middle and the other half to the top
  11. Decorate with sprinkles
  12. Share a photo with us over on Instagram or Facebook
  13. Make a brew and enjoy!

If you haven’t joined the best club in town yet you can try a box for half price by heading to The Cake Tasting Club NOW!

If you want a sneak peak at what’s coming up in our June box you can check that out here.

Next boxes ship Monday 25th June.

Frosting kisses,

Vikki and Dom xx

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Classic Victoria Sponge

Ingredients

  • 6oz Butter
  • 6oz Golden caster sugar
  • 3 large Eggs
  • 6oz Self raising flour
  • 1tsp Baking powder
  • 1tsp Vanilla extract
  • Dash of milk

Method

  1. Preheat the oven to 180
  2. Grease/line two baking tins
  3. Cream the butter and sugar together until light and fluffy
  4. Add the vanilla extract
  5. Beat the eggs together and gradually add to the butter and sugar with some flour
  6. Carefully fold in the flour and baking powder
  7. If the mix is too dry, add a dash of milk (the mixture should drop from the spoon)
  8. Spoon mix into the tins and level
  9. Bake for 18-20 mins until the cake starts to shrink away from the edge of the tin and it feels springy to the touch